Under the stern gaze of Cosimo I de' Medici, in one of the most famous squares in the world, there is a corner of authentic Tuscany where tradition and international hospitality meet: this is the Frescobaldi Restaurant, a stone's throw from Palazzo Vecchio.
A family, a city, a centuries-old history
Anyone familiar with the name Frescobaldi immediately associates it with wine. Yet the history of this Florentine family goes far beyond viticulture. Since the 14th century, the Frescobaldis have played a leading role in the economic and political life of the city: they were bankers, patrons of the arts, and even treasurers of the English Crown. Some of Florence's most beautiful sites—from the Ponte di Santa Trinita to the Basilica di Santo Spirito—bear their mark. The first wine estate, in Castiglioni in Val di Pesa, is documented as early as 1300. Over the centuries, their wines have won over artists of the caliber of Donatello and Michelozzo, and even kings such as Henry VIII.
The restaurant
Since 2017, the year it opened, echoing the opening of a few years earlier in London, entering the Frescobaldi Restaurant means immersing yourself in an atmosphere where elegance and warmth blend in perfect balance. The location, strategically positioned in Piazza della Signoria, offers an enviable scenic setting: the outdoor seating area allows you to enjoy your meal while admiring one of the most iconic views in the world, with Palazzo Vecchio majestically dominating the scene. The interior of the restaurant reflects the family's philosophy. The spaces have been designed to create a place that welcomes Florentines and foreigners alike, a modern inn with an international flair.
The result is a partnership between Diana Frescobaldi and Levent Büyükuğur and Sanjay Nandi's Good Food Society, with the aim of creating an ambitious project that combines the family's 700 years of wine culture with international experience in the restaurant world. Global vision and local authenticity.
Tuscan cuisine for cosmopolitan palates
As you would expect from a location of this kind, the menu is a celebration of Tuscan cuisine. Fresh pasta and bread are prepared daily in-house, and the latter is served with Laudemio, the extra virgin olive oil produced on the Frescobaldi estates, a detail that demonstrates the attention paid to the supply chain and quality.
The gastronomic offering is divided into different moments of the day: from the main à la carte menu to the afternoon service offering light dishes designed for those who want an informal meal on the terrace, to the Cocktail Bar.
How to eat
Here's how the tasting of some dishes that perfectly represent the restaurant's culinary approach went: a cuisine that does not claim to revolutionize tradition, but interprets it intelligently and for an international audience. We started the journey with a mille-feuille of eggplant parmigiana, which retains the soul of the traditional dish while improving its presentation. The eggplant alternates with layers of tomato and aged Parmigiano Reggiano, creating a vertical composition that first captivates the eye. The result is a dish that respects the DNA of the original recipe but elevates it to a more elegant dimension, congenial to the restaurant's context. The texture remains faithful to tradition: soft and enveloping.
Ravioli stuffed with burrata cheese, cherry tomatoes, and basil pesto boast a pasta that is just the right thickness to contain the filling without overpowering it. Burrata cheese and cherry tomatoes are a combination that always works and is very Mediterranean. It is a dish that speaks a universal language while remaining firmly anchored to its Italian roots.
Let's continue with the braised beef cheek with sautéed baby spinach. Beef cheek, a cut traditionally used for slow cooking, is tender and juicy, and this method of cooking has preserved all of the cut's organoleptic characteristics. The seasoning is minimal: the braised meat is left to express its natural flavor. It is an honest dish that does not seek to impress with special effects but focuses on the quality of the raw ingredients and the correct technical execution.
The dessert rounds off the meal with elegance and lightness. The millefeuille with berries is a classic pastry that is offered here in a balanced and not overly sweet version. The crispy and buttery puff pastry alternates with layers of delicate custard and fresh berries that add a pleasant acidity. The composition is clean and neat, without excessive frills, but with attention to detail. It is a dessert that ends the meal without weighing you down, perfect for those looking for a sweet but not too heavy finish.
A liquid heritage to explore
But let's move on to the wine. With over 150 labels on the wine list, Ristorante Frescobaldi offers a complete wine experience. The family owns eleven estates and is keen to share the fruits of their labor.
An interesting concept is that of “Wine Flights,” an innovative approach that allows guests to simultaneously taste three different wines, 100 ml each, from different castles and estates, vinified and aged in different ways. It is an elegant and educational way to understand the nuances of the Tuscan terroir and Frescobaldi's winemaking methodology. The restaurant also lends itself to private tastings, with a private room that can accommodate about 20 people seated or 40 standing, as well as the possibility of exclusively hiring the entire venue for events for up to 70 people.
Accessible tradition
The Frescobaldi Restaurant is a destination that intelligently interprets its role in the Florentine gastronomic scene. This is not revolutionary cuisine or dishes that redefine tradition, but rather a balanced offering that makes the authentic flavors of Tuscany accessible to an international audience. Its privileged location, consistent quality, and excellent wine list make it an ideal destination for those seeking a gastronomic experience that combines tradition and modernity without forcing the issue.
Ristorante Frescobaldi Firenze
Piazza della Signoria,
31, 50122 Firenze FI
Phone +39 055 284724
RESERVATIONS
To book a table:
reservations@frescobaldifirenze.it
For reservations and private events, please contact:
reservations@frescobaldifirenze.it
Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday Lunch and Dinner
12:00 p.m. - 3:00 p.m.
7:00 p.m. - 11:00 p.m.
